Bacon and Egg Pocket

Name: Bacon and Egg Pocket
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 6
Cuisine: Global
Ingredients: 45 grams baby spinach leaves; 118 grams finely chopped bacon; 8 eggs; 113 grams shredded reduced-fat Cheddar cheese; 80 grams finely chopped onion; 0 teaspoons pepper; 6 smalls whole-wheat pocket pitas; 0 teaspoons salt; 120 milliliters Heinz Tomato Ketchup

Bacon and Egg Pocket might be just the main course you are searching for. One serving contains 380 calories, 20g of protein, and 15g of fat. This recipe serves 6. Only Head to the store and pick up pepper, bacon, heinz tomato ketchup, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 23 minutes. If you like this recipe, you might also like recipes such as Mushroom and Bacon Mini Pocket Pies, Bacon, Egg and Cheese Egg Salad, and Bacon Egg and Cheese Egg Rolls.

Instructions

Whisk the eggs with the salt and pepper, reserve.

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Salt And Pepper

Egg

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Whisk

Heat a large, nonstick skillet over medium heat.

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Frying Pan

Add the onion and bacon. Cook, stirring, for 5 minutes or until onions and bacon are browned.

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Onion

Bacon

Pour in the eggs. Cook, without stirring for 1 minute. Cook, stirring, for 1 to 2 minutes or until just set.

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Egg

Remove from the heat.

Use a small knife to cut halfway around the outside edge of each pita, fold back the top flap.

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Pita

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Knife

Spread an equal amount of the ketchup all over the inside of each pita.

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Ketchup

Spread

Pita

Lay a portion of spinach over the ketchup. Top with a portion of the scrambled egg mixture, sprinkle with cheese.

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Ketchup

Spinach

Cheese

Egg

Tuck the top flap of each pita inside, directly over the filling. Tightly roll the loose flap over the outside of each pita to completely enclose filling.

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Pita

Roll